Sticky Toffee Chocolate Cake

Sticky Toffee Chocolate Cake
A twist on the British dessert Sticky Toffee Pudding

Yield: 12 servings
Prep time: 30 minutes
Baking time: 1 hour + cooling


8oz pitted Medjool dates (from the refrigerated section)
10oz (283g) dark chocolate, separated
2 3/4 cups (331g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoons baking soda
½ teaspoon table salt
1 cup (2 sticks, 227g) unsalted butter
1 cup (198g) packed brown sugar
1 cup (198) granulated sugar
3 eggs, room temperature
2 teaspoons vanilla extract or vanilla bean paste
¾ cup (177ml) sour cream
½ cup (118ml0 brewed coffee

3 tablespoons (33g) packed brown sugar
3 tablespoons (43ml) brewed coffee

½ cup (99g) brown sugar
¼ cup (4 tablespoons, 57g) butter
⅓ cup (75ml) heavy cream
Chocolate (from above)



Preheat oven to 350F. Grease and flour a 10-inch fluted tube pan.

Chop the chocolate into chip sized pieces. Set aside 2 ½ oz of the smaller pieces and shavings for the glaze, keeping 7 ½ oz for the cake.

Chop the dates into small pieces (they will become a sticky mass but will separate later) and set aside.

In a bowl, sift together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the butter and sugars in a large bowl for 3 minutes or until light and fluffy. Beat in eggs, one at a time, scraping down sides of the bowl after each addition.

In a separate bowl, mix together the sour cream and coffee until smooth. Then add dates and stir until the sticky mass has mostly broken up.

Beat in ⅓ of flour mixture until just combined. Then beat in ½ of the date mixture until just combined. Repeat. Add remaining flour mixture with chopped chocolate and beat until no flour streaks remain. Spoon batter into prepared pan and spread evenly with a spatula.

Bake for 60 minutes or until a toothpick inserted in cake comes out clean. Let cool in pan for 10 minutes, then invert onto a cooling rack.

While cake is baking, bring the syrup ingredients to a boil in a saucepan until sugar is dissolved. Remove from heat. Brush on the inverted cake while still hot.

For the glaze: melt the butter in a saucepan, then add brown sugar and cream and stir until smooth. Bring to a boil and cook for 2 minutes, stirring occasionally. Remove from heat and let cool for 5 minutes. Add the 2 1/2oz chocolate set aside from cake ingredients, and stir until smooth and shiny. Glaze the cake while still warm. Top with nibs if desired.


Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




Sold Out